Tuna(Free) Salad Sandwich

This is a perfect recipe for picnics! Mix everything together, transfer it to a portable container, pack some whole grain bread or baguette or pita, plus maybe some lettuce, tomato and avocado slices. The seaweed flakes give that flair of seafoody flavor, but with zero mercury risk!



Recipe by Allison Rivers Samson, as published in VegNews Magazine, 2009

Serves 6

30 oz (2 cans) garbanzo beans, drained
¼ cup red onion peeled and finely chopped
½ cup celery, finely chopped
¼ tsp garlic, minced
¼ cup dill pickle, finely chopped
2 Tbsp nori seaweed flakes (*JM: I usually use a blend by Maine Coast Sea Vegetables)
1 cup vegan mayo
1 tsp sea salt
½ tsp black pepper, ground
12 slices bread, lightly toasted
6 large, crisp lettuce leaves
12 fresh tomato slices

In a large bowl, mash the garbanzo beans with a potato masher or the back of a fork.

Fold the onion, celery, garlic, pickle, nori,